Porterhouse vs Ribeye – Differences in Cut, Costs & Cooking

If you have ever been in a steakhouse restaurant, you have probably noticed the variety of different steak cuts available on the menu.

From T-Bones, NY strip, prime rib etc. each cut is presented differently and is offered as a completely new cut with its own unique flavor.

But, are they really different or is just the fancy name? Well, each cut of steak has its own unique characteristics that makes it different from the other. These differences vary from location, texture, cooking method, costs etc.

Today, I am going to show you the Porterhouse vs Ribeye differences, starting from their location, their texture, how should you cook them and finally their cost comparison.

Where does Ribeye come from?

Ribeye steak comes, as the name suggests, from the rib section of beef. It is harvested from the rib primal portion of the rib section, in the upper rib cage of the cow, usually spanning ribs 6 through 12. As you may already guess, a rib steak, ribeye, and the prime rib roast are all from the same cut of beef. Because this section of cow’s anatomy doesn’t move a lot, this area has a fatty nature, meaning that rib steaks usually are well marbled and tender but sometimes can be a bit fatty.

Where does Porterhouse steak come from?

The porterhouse steak also comes from the rib section of the cow, but it is located to the lower rib portion, closer with the rear end or the loin. The level of movement to this section is low, just like the rib cage where ribeye comes from. The porterhouse is actually made of two different cuts of beef, the tenderloin in one side and strip steak on the other.

Porterhouse vs Ribeye: What is the Difference?

As you can see from the upper mention paragraphs, both these type of steaks come from almost the same section of the cow. That means that the location is not a big difference between these two. Just one cut coming from the upper section of the ribs and the other from the lower section of them. The real main difference between porterhouse and ribeye is the fat levels and bone content.

Porterhouse vs Ribeye Differences Comparison Table

Porterhouse

Ribeye Steak

Cut from the lower rib section, closer with the rear-end/loin

Two Different Tenderness Profiles

One Large Bone, in 'T' Shape

Slightly Cheaper

Hotjar

Great for Grilling and Broiling

Cut from the upper rib section, usually spanning ribs 6 through 12

High Level of Fat - Marbled in Fat

One Bone On the Side or No Bone

Slightly More Expensive

Hotjar

Great for Pan-Frying, Grilling & Broiling

Difference in Fat Levels

The difference between these two steaks is primarily from the fat levels. Both these steak cuts come from the rib section of the cow but the exact position of each impacts the level of fat coming as the result of exercise involved.

The porterhouse steak has two different tenderness profiles because of the two different cuts it comes as while the ribeye cut has a more meaty flavor because of the high level of fat.

Difference in Bone Content - Appearance

When you look both these cuts side to side you can easily identify each of them.

The main difference of their appearance is the bone content. A ribeye cut will usually contain one bone towards the outside of the beef or no bone at all while the porterhouse is very similar to a T-Bone cut, containing just one large center bone, usually in a ‘T’ shape.

Difference in Cost

Based on the data from the United States Department of Agriculture’s (USDA Report) National Retail Report for beef, both these beef cuts have almost the same average price. The ribeye tends to cost slightly more than the porterhouse due to being more popular and more marbled in fat but most of the time, you will not notice a big difference between both.

Difference in Cooking Methods

Grilling Porterhouse

Pan-Frying Ribeye

When it comes to cooking methods, the recommended ways to cook a ribeye steak is by pan-frying, grilling or broiling. All these methods will make this kind of steak taste great but for most of the people, grilling a ribeye can be a bit tricky due to the fat that causes flare-ups. The perfect choice for ribeye would be the pan frying cooking.

While for porterhouse, the recommended ways to cook are the grilling or broiling. Due to its irregular shape and the big bone in the center, it can be hard for pan-frying it. The best way to cook this cut is on the grill and because of the lower fat content, it is a good candidate for open flame grilling.

Also, the porterhouse steak usually needs 3-4 minutes more on each side to be cooked when compared to ribeye, given the larger bone in the center and the bigger size of the steak.

Porterhouse vs Ribeye Cooking Video

Final Thoughts

That’s everything you need to know when it comes to the difference between a porterhouse and a ribeye steak. The main differences between these two are the levels of fat and the bone content but which cut is better? Well, it depends on your taste and what you are looking for. If you are more into a grilled steak, then porterhouse would be a better option and while you are a fan of pan-frying, then ribeye is more suitable.

About Kendrick

Just a passionate man about cooking, living in Kansas who loves to share his knowledge about cooking and grilling with everyone.